Homemade Pre-Made Pancake and Waffle Mix Recipe

We wanted to post a favorite frugal breakfast recipe from our thrifty kitchen to yours on this Saturday morning! This is a base recipe for both pancakes and waffles, and then each time we like to make something different with different fruit, chocolate and different mix-ins as well as a number of creative toppings!

We make this recipe that lasts us for a couple of months each time. We store it in a reused #10 can with a lid, but any container (including reused Quaker Oats canisters!) will work to store this recipe.

Here’s how to make your base mix:

10 c. all-purpose flour (3 lbs.)

2 1/2 c. instant nonfat dry milk

1/2 c. sugar

1/4 c. baking power

2 tbsp. salt

Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of pancake mix. This mix works for both waffles and pancakes.

TO MAKE PANCAKES OR WAFFLES:

2 c. homemade pancake mix

1 c. water

1 egg

2 tbsp. oil (waffles – 3 tbsp.)

Beat smooth with a wire whisk or fork. This makes eight (4 inch) pancakes or four large waffles.

Also, we recommend printing this recipe for both the pre-made mix and the mix and taping it to your container so that you will be able to keep your container full of pre-made mix and find our pancake/waffle recipe easily!

Comments

I have been using a made ahead recipe for a couple of years now that I absolutely love. It actually a much healther recipe than this one. You can find it on the King Authur Flour website. I use white whole wheat to make these along with oatmeal – they are awesome!

To make the mix: Grind the oats in a food processor until they’re chopped fine, but not a powder. Combine the oats, flours, sugar, baking powder, salt, and baking soda in a large bowl, preferably the bowl of an electric mixer. Mix on low speed, and drizzle the oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of the mix in your hand; if it holds together, it’s just right. If it won’t hold together, stir in 1 tablespoon of oil at a time, until it does. Store indefinitely in an airtight container in the freezer.

To make the pancakes: Whisk together 1 cup (4 3/8 ounces) mix, 1 cup buttermilk (or 1/2 cup each yogurt and milk), 1 tablespoon orange juice, and 1 large egg. Don’t worry if the batter seems thin at first; it’ll thicken as it stands. Let the batter stand for 15 minutes before cooking.

Heat your griddle or pan till a drop of water sputters when you drop it on the surface. Lightly grease, and pour pancake batter by the 1/4-cupful onto the griddle. A muffin scoop works well here. Cook the pancakes till they’re golden brown on the bottom, flip them over, and cook till golden brown on the other side. Serve with butter and syrup; fresh fruit is a plus, of course. Yield: 10 medium-sized (3 1/2″) pancakes.

Note: These pancakes are so tender and moist, they’re even good cold (not refrigerator cold; room-temperature cold). Just spread with a little jam, roll up, and enjoy.

To make the mix: Grind the oats in a food processor until they’re chopped fine, but not a powder. Combine the oats, flours, sugar, baking powder, salt, and baking soda in a large bowl, preferably the bowl of an electric mixer. Mix on low speed, and drizzle the oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of the mix in your hand; if it holds together, it’s just right. If it won’t hold together, stir in 1 tablespoon of oil at a time, until it does. Store indefinitely in an airtight container in the freezer.

To make the pancakes: Whisk together 1 cup (4 3/8 ounces) mix, 1 cup buttermilk (or 1/2 cup each yogurt and milk), 1 tablespoon orange juice, and 1 large egg. Don’t worry if the batter seems thin at first; it’ll thicken as it stands. Let the batter stand for 15 minutes before cooking.

Heat your griddle or pan till a drop of water sputters when you drop it on the surface. Lightly grease, and pour pancake batter by the 1/4-cupful onto the griddle. A muffin scoop works well here. Cook the pancakes till they’re golden brown on the bottom, flip them over, and cook till golden brown on the other side. Serve with butter and syrup; fresh fruit is a plus, of course. Yield: 10 medium-sized (3 1/2″) pancakes.

Note: These pancakes are so tender and moist, they’re even good cold (not refrigerator cold; room-temperature cold). Just spread with a little jam, roll up, and enjoy.

I have been using a made ahead recipe for a couple of years now that I absolutely love. It actually a much healther recipe than this one. You can find it on the King Authur Flour website. I use white whole wheat to make these along with oatmeal – they are awesome!

To make the mix: Grind the oats in a food processor until they’re chopped fine, but not a powder. Combine the oats, flours, sugar, baking powder, salt, and baking soda in a large bowl, preferably the bowl of an electric mixer. Mix on low speed, and drizzle the oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of the mix in your hand; if it holds together, it’s just right. If it won’t hold together, stir in 1 tablespoon of oil at a time, until it does. Store indefinitely in an airtight container in the freezer.

To make the pancakes: Whisk together 1 cup (4 3/8 ounces) mix, 1 cup buttermilk (or 1/2 cup each yogurt and milk), 1 tablespoon orange juice, and 1 large egg. Don’t worry if the batter seems thin at first; it’ll thicken as it stands. Let the batter stand for 15 minutes before cooking.

Heat your griddle or pan till a drop of water sputters when you drop it on the surface. Lightly grease, and pour pancake batter by the 1/4-cupful onto the griddle. A muffin scoop works well here. Cook the pancakes till they’re golden brown on the bottom, flip them over, and cook till golden brown on the other side. Serve with butter and syrup; fresh fruit is a plus, of course. Yield: 10 medium-sized (3 1/2″) pancakes.

Note: These pancakes are so tender and moist, they’re even good cold (not refrigerator cold; room-temperature cold). Just spread with a little jam, roll up, and enjoy.

To make the mix: Grind the oats in a food processor until they’re chopped fine, but not a powder. Combine the oats, flours, sugar, baking powder, salt, and baking soda in a large bowl, preferably the bowl of an electric mixer. Mix on low speed, and drizzle the oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of the mix in your hand; if it holds together, it’s just right. If it won’t hold together, stir in 1 tablespoon of oil at a time, until it does. Store indefinitely in an airtight container in the freezer.

To make the pancakes: Whisk together 1 cup (4 3/8 ounces) mix, 1 cup buttermilk (or 1/2 cup each yogurt and milk), 1 tablespoon orange juice, and 1 large egg. Don’t worry if the batter seems thin at first; it’ll thicken as it stands. Let the batter stand for 15 minutes before cooking.

Heat your griddle or pan till a drop of water sputters when you drop it on the surface. Lightly grease, and pour pancake batter by the 1/4-cupful onto the griddle. A muffin scoop works well here. Cook the pancakes till they’re golden brown on the bottom, flip them over, and cook till golden brown on the other side. Serve with butter and syrup; fresh fruit is a plus, of course. Yield: 10 medium-sized (3 1/2″) pancakes.

Note: These pancakes are so tender and moist, they’re even good cold (not refrigerator cold; room-temperature cold). Just spread with a little jam, roll up, and enjoy.